Baked falafel, roasted carrot and broccoli abundance bowl

Instructions

1 In a food processor, blitz chickpeas, parsley, mint, 1 tablespoon of the sesame seeds, cumin, baking soda and 2-3 tablespoons of water until almost smooth. Shape mixture into 16 falafels. Place on a plate, cover and chill for 30 minutes.

2 Meanwhile, preheat oven to 180ºC and line two baking trays with baking paper. In a large bowl, combine carrots, maple syrup and extra sesame seeds. Place carrots on one of the prepared trays. Lightly spray with oil and bake for 20 minutes. Add broccoli to the same tray, spray with a little more oil and bake for a further 15-20 minutes.

3 Place falafels on the second prepared tray and spray liberally with oil. Bake falafels for 30-35 minutes, or until golden, turning them halfway through cooking time.

4 Divide salad leaves, roasted carrot and broccoli, falafels and radishes among 4 bowls. In a bowl, combine lemon juice, oil and hummus. Drizzle over each salad bowl and serve.